The sun. [volume] (Newberry, S.C.) 1937-1972, January 26, 1951, Image 6
A]
MIRROR
Of Your
MIND
Facts on Sex
* * Most Vital
By Lawrence Gould
Should sex education come from parents?
Answer: It starts with them,
whether they intend it to or not. A»
child’s basic feelings about the rela
tions of the sexes grow out of his
impression of his parents’ attitude
toward sex and toward each other,
and d they try to ignore the subject
all they do is make him feel it is
too shameful to speak of. Factual
information is highly desirable, and
may well be given by others if the
parents feel themselves unfitted to
impart it. But Wherever sexual
knowledge comes from, the atmos
phere that surrounds it is what
really matters.
Do some people like “routine”
jobs best?
Answer: Yes. There is a type of
person known as a “compulsive
character” who feels safe only if
he always does the same things in
the same way. Changes disturb
him, and having to make decisions
in a hurry terrifies him. He is
afraid of responsibility, but even
more of letting himself act spon-
—
Does music help industrial
production?
Answer: That is the conclusion
reached by a research conducted by
the British Broadcasting Corpora
tion and reported in Biology and Hu
man Affairs, London. If the music
“piped into” an industrial plant is
well selected, it apparently helps
workers to forget fatigue, relieves
boredom, cuts down nervous strain,
lessens the amount of distracting
conversation, and reduces absentee
ism. No one can do without pleasure
very long, and if work offers little
or none, any supplementary pleas
ure is of value.
THE BATTLE AT BETM-MOROKI, WHERE JOSHUA MAPE THE SUN AND
MOON STAND STILL, MIGHT BE CLASSED AS THE MOST IMPORTANT
BATTLE IN HUMAN HISTORY BECAUSE the RELIGIOUS DESTINY OF
MANKIND AND THE WORLD WAS AT STAKE. IN THIS ONE BATTLE
THE ISRAELITES’’ CONQUEST OP CANAAN WAS MADE CERTAIN,
EVEN THOUGH NOT PULLY ACCOMPLISHED UNTIL MUCH LATER.
KEEPING HEALTHY
Long Trip of Food Through Body
By Dr. James W. Barton
PNBIGESTION is one of man’s
1 cemmonest foes, yet when we
thizdc of the tube that carries our
food from the mouth to its exit
from the body, and trace its wind
ing course uphill, downhill, around
single curves, and then around
double S curves, the wonder is
that we do not suffer even more
digestive troubles.
The tube is not unlike an elastic
tube in that it can be stretched at
certain points. The fact that there
is so much elasticity in the walls
of this tube means that it can re
main “on the stretch” for long
periods.
The stomach can be distended by
Uft much food, too much water, or
because it hangs too low at times.
This makes a hard climb for the
food up to. instead of down to, the
op&nfcng into small intestine. The
tnfaB intestine which is 20 feet long
and piled up in folds in the ab
domen, empties into the large in
testine by means of a valve which
prevents the digested food from
flowing back. All the nourishment
«f this digested food is absorbed into
the blood and lymphatic vessels,
leaving only the wastes to travel
the six more feet of the large in
testine and thence out of the body.
There is often a delay just be
yond the valve in the large intes
tine and the waste matter pouches
or dilates the large intestine in re
gion of appendix at lower right side
of abdomen. After climbing about
10 to 12 inches up right side, the
large intestine with its wastes
makes a sudden turn across ab
domen from right side to left, about
two or three inches below stomach.
Sometimes it doesn’t go straight
across as it may form a loop down
ward for inches and sometimes a
foot or more, which, of course,
means a delay in progress of wastes
te the left side. This condition 'may
be mistaken for appendicitis.
When the large intestine reaches
the left side, it again has to make
a sudden curve downwards (an
other delay at this curve); it then
goes all the way down the left side
till near its lower end when there
is another double S curve, causing
a slowing up or delay of wastes.
I
L
HEALTH NOTES
U is not tiredness that lessens
woxking ability at 11 a.m. and
4 p.zn., but hunger—need of food.
♦ • •
Immediate washing with water or
gait solution is the only practical
^ first aid for chemical burns of the
ra.
• • •
Weeks of rest are necessary after
' stroke.
A simple method of treatment for
an eye irritated by dust, smoke or
other particles is use of castor oil,
• • •
#
In a heart attack a clot of blood
has formed in a blood vessel.
• • •
The teeth may help diagnose dis
eases elsewhere in the body by re
vealing signs of disturbances in
tha organs.
■
! ■■
THE NEWBERRY SUN, NEWBERRY. S. C.
. C" ''■■StL-* } v. - X >*•»*
_
SCRIPTURE: Mark 3:1S-4:S4.
DEVOTIONAL, READING: Matthew
1:1-12.
The Great Teacher
Lesson for January 28, 1951
taneously. He grew up with an ex
aggerated fear of his own natural
impulses and feels that to follow
a fixed pattern of behavior is the
only way to keep them under con
trol. Too early and too strict toilet
training may be where the trouble
started.
Dr. Foreman
W E HEAR a lot about a “better
world.” God pity the poor lout
who thinks the world as it is, is
all right! And may God stab awake
those who are afraid to try to make
this world better.
If you want to see
a group of people
who are not afraid,
and are really
working at this, go
te your nearest
Sunday s c h o o L
There you will find
teachers of relig
ion. They may be
doing a good job or
a poor one; but anyhow they are
trying. And when one of these
teachers succeeds, even a little, in
what they are all trying to do, the
world has already been made a
little better.
• • •
Greatest of Teachers
E VERY Sunday school teacher, or
any other sort, for that matter,
should study the methods of Jesus
to see what good teaching can be.
He is and will always be THE
Teacher.
His object was not to teach
science or history. The enly
technique he tanght was the
most important ef all—the tech
nique ef fine living. His object
was te teach “what we are to
believe concerning God, and
what duties God requires of
■
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■MWmpaK,
**T'$3*
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»•
In short, his subjects were Faith
and Life, not separately but welded
into one.
• • •
Down Where We Live
H IS method was always simple
He did not use long words, he
did not ”put his hay on such a high
shelf that only intellectual giraffes
could reach it,” as Billy Sunday
expressed it. Common people heard
him gladly, because he taught in
the kind of language they used, he
spoke of things that were familiar
to them.
So the good teacher today
never teaches over the beads
of the class. This means he
has to have a good imagination,
has to make believe to himself
that he is one of the class In
stead of the teacher. He has
to remember how the world
looked to him when he was a
boy, he has to stay yonng in
heart.
Jesus could surely have taught
more profoundly than he did. In
deed, he said at the end of his
days, “I have many things to say
.. . but ye cannot bear them now.”
However true a thing might be,
he would not say it if his hearers
were not ready for it.
• • •
Truth in Pictures
T HEN Jesus taught in pictures;
we call them parables. The
best-loved and remembered parts
of his teaching are the stories he
told. Every one of them was sim
ple; they were about the kinds of
people his listeners knew or had
often heard of.
The good teacher will always
use illustrations. But the beat
ones will come right out of the
experience ef the pupils. Jesus
never quoted from a book his
hearers had not read. He never
used illustrations that only a
Ph.D. could understand. Fur
thermore, he never tried to
teach two things at once.
A teacher, looking over a Sundf
school lesson, may find it full of
suggestive ideas; but it is general
ly better to pick out one truth and
illustrate it in several ways, as
Jesus did when speaking of the
Kingdom of God, than it is to try
to bring out everything that could
be brought out, and so confusing
the class.
» # *
Making Them Think
jwtOW some teachers, trying to be
^ simple, succeed only in being
dull. The good teachet must keep
the class awake, otherwise no one
can learn anything. There is a
good motto which might be bor
rowed by all Sunday school teach
ers: “Nothing that is not interest
ing; not everything that is interest
ing; nothing merely because it is
interesting.”
Jesus gained attention and In
terest in various ways. One was
the “cryptic” nature of his
teaching; that Is, it was often
puzzling. There was often some
thing that sent listeners away
thinking: Now what did ho
mean by that?
Confucius once remarked: “I give
my pupil one corner of an idea. If
he cannot get the other three
comers for himself, I do not want
him for my pupil.” So Jesus often
gave out one comer of a truth and
let his hearers (and ourselves!)
wrestle out the other three.
(Copyricht by tko laUrasUosa! Coin-
ell of Religions ESocaUoa oa behalf of
IS Protestant denomlaaUens. Released
by WNU Fsataros.)
Black Bean Soup Starts a Fine Dinner
($## Recipes Below)
Savory Sonps
|^0THING IS SO delightful and
La cozy on a blustery day than the
soup pot simmering merrily on the
range. It’s a sight to warm the
heart and tantalize the appetite.
Those appetites which have every
appearance of never being satis
fied can be appeased nicely with a
first course of soup, hot, hearty and
w • 1 1-seasoned.
On a busy day
when you’re al
most too rushed
to prepare a big
v meal, serve a
chowder with
crusty bread,
crisp salad and
fruit from the
canning c u p-
board.
o o o
r R DINNERS at which you en
tertain, it’s easy to give a party
like atmosphere with easily made-
in-advance soup, such as this black
bean soup served with a slice of
lemon:
*Black Bean Soup
(Serves 8)
1 enp dried black beans
1 quart cold water
H small onion, siloed
1 stalk celery broken In pieces
or % teaspoon celery salt
1 teaspoon salt
Few grains pepper
Few grains mustard
Few grains cayenne
1 tablespoon butter
1 teaspoon floor
Juice 1 lemon
H lemon thinly sliced
Soak beans overnight. Drain and
add cold water. Cook onion 5 min
utes with half the butter and add to
beans. Add celery, simmer 3 or 4
hours or until beans are soft, adding
more water as water boils away.
Rub through sieve. Reheat to boil
ing point. Add lemon juice and well-
mixed seasonings. Bind with remain
ing butter and flour cooked together.
Garnish with lemon. *
• • •
Oyster Bisque
(Serves 4 to 5)
2 tablespoons batter
1 cap finely minced celery
2 tablespoons floor
1 pint cream
1 pint stewing oysters
Salt, paprika
Chopped parsley
Clean oysters, chop very fine. Re-
prve oyster liquor. Simmer celery
and butter in double boiler until
tender. Blend in flour. Add cream
and seasonings,
stirring w e 1 L
When ready to
serve, add oys
ters, oyster liq
uor, and parsley.
Heat thoroughly,
do not cook.
»
Navy Bean Soap
(Serves 8 to 10)
2 caps navy beans
3 quarts cold water
1 ham bone
K teaspoon sugar
1 large onion, chopped
1 stalk celery, chopped
Soak navy beans overnight In cold
water. Then add ham bone, sugar,
onion and celery. Simmer 4 to 5
hours until beans are soft. Dilute
with water or milk and season. (Put
whole beans through sieve and
thicken slightly with flour and wa
ter, if desired.) Serve hot.
• • •
Spiced Tomato Bouillon
(Serves 10 to 12) f:
LYNN SAYS:
Increase Leftover Appeal
By Artful Service
Slices of leftover tongue placed on
pieces of split, hot cornbread then
topped with hot mushroom soup
make a delicious entree.
It's easy to make a casserole by
placing sliced potatoes in a greased
casserole and topping with ground,
cooked meat. Pour over all a thin
cream sauce, seasoned with grated
onion, then cheese. Cover and bake
until potatoes are tender, about 45
minutes.
Lynn Chambers’ Menu
*Black Bean Soup
Braised Lamb Steaks,
Natural Gravy j
Baked Potatoes
Lima Beans with Bacon
Grapefruit-Orange Salad
Butterscotch Tart” •
Beverage f
•Recipe Given
2 quarts tomatoes
2 onions, siloed
8 whole cloves
1 to 2 teaspoons salt
tt teaspoon sugar
M teaspoon garlic salt
M teaspoon dried basO
8 bouillon eubes
K lemon, sliced (
Simmer together for 10 minutes
all ingredients except sliced lemon.
Strain through fine sieve. Add lemon
very thinly sliced. Reheat just be
fore serving; top each serving with
a spoonful of sour cream, if desired.
• • •
Savory Fish Soup
(Serves 8 to 8)
1H pounds white fish
1 quart water
1 onion, chopped
1 clove garlic, chopped
S tablespoons butter
1 cap canned tomatoes
9 tablespoons parsley flakes ~
8 cloves
1 bay leaf
Pinch of saffron
% teaspoon white pepper
' H cap heavy cream
Salt to taste
Cut up the fish and cook in quart
of boiling water for 10 minutes.
Saute the chopped onion and garlic
in the butter to a light brown, then
add the fish. Next add the tomatoes.
1 tablespoon parsley flakes, cloves,
bay leaf, saffron and pepper. Cook
over a slow fire for 30 minutes.
Strain soup.
Season with salt,
slowly add heavy
cream, simmer
for 10 minutes
® more, and serve
with parsley flakes and slices of
toasted bread.
• • •
Clam Chowder with Tomatoes
(Serves 8)
1 quart dams
3-inch cube fst salt pork ✓
1 sliced onion
K cup cold water
4 caps potatoes, cut in 44?
inch cubes
2 cups boiling water
1 enp stewed and strained
tomatoes
& teaspoon soda
1 enp scalded mi|k
1 onp scalded cream
2 tablespoons batter
8 soda crackers
Salt and pepper
Cook pork with onion and cold
water 10 minutes; drain and reserve
liquor. Wash clams and reserve liq
uor. Parboil potatoes 5 minutes and
drain. To potatoes add reserved liq
uors, hard part of clams, finely
chopped, and boiling water. When
potatoes are nearly done, add toma
toes, soda, soft part of clams, milk,
cream, and butter. Season with salt
and pepper. Split crackers, soak in
cold milk to moisten, and reheat in
chowder.
• • •
Here’s a new trick for meat loaf
on the second or third day: slice loaf
thin and spread with seasoned,
mashed potatoes. Bake in moderate
oven until meat and potatoes are
heated through.
'■■■■■ ■■
Chopped leftover meat can be
added to plain fritter batter. Drop
by ’ spoonfuls into deep hot lard
(350*) and fry until golden, brown.
Never discard small bits of chop
ped ham, crumbled sausage or
bacon. Add them, to beaten eggs be
fore scrambling or to souffles for
appetizing meat flavor.
Lamb roast makes wonderful
sandwiche* for luncheon. Spread a
slice of bread with mint jelly, top
with slices of lamb and season With
salt and pepper. Top with a buttered
slice of bread.
•* . • , ' . 1 1 ‘ #
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maHii;
On The Silly Side
There are “flocks” of geese and •
“flocks” of sheep and r.aybe this
goose didn’t know the difference.
Thomas Erhart of Salisbury Mo.,
told Conservation Agent E. R. Car
penter of Chariton county that re
cently while herding his sheep
across the read to a pasture, the
procession was joined by a blue
goose. The goose landed at the
rear of the Hock and proceeded to
follow It to the pasture. “For five
, days Mr. Blue stayed with the
tbeep,” Erhart related, “coming
with them into the barnlot at night
and back to the pasture of morn
ings, always on foot and ne^er at
tempting to fly except for an occa
sional trip to a nearby pond and
then right back with the sheep.
Then the' goose left and was gone
three days after which it returned
and stayed with the sheep for an
other two days.”
From Conservation Agent Clyde
R. Wilson of Ozark county comes
this story: “Perry Cowart, Gain
esville service station operator, has
been quite busy lately. In addition
to his regular duties he has taken
upon himself the chore of trying to
prevent a male bluebird from kill
ing himself. Once or twice each
day, Cowart frightens the spirited
bird away from a large silvery
sign hanging near the station. The
bird sits in a nearby tree and every
once in a while flies down and floggs
his image in the sign.
For those who scoff the super
stition surrounding black cats,
comes this recent happening from
Conservation Agent George Labuta
of St. Louis county: “St. Louisian
D. C. Bengel was driving along resi
dential Page Avenue of this city
one day recently when he became
involved in a most unusual acci
dent A black cat scampered wild
ly across his path close upon the
heels of which came a large eight-
point buck deer. The eat made it but
the deer did not Result: a front
fender ef Bengel’s car was severe
ly damaged and the deer killed
A A A
Still Producing
If there were some way to pin a
medal on a duck, a somewhat
mournful-looking shoveller ban
might sport a bronze disc for re
liability and faithful service to
science, the Wildlife Management
Institute reports.
Every year since 1947, just after,
the break-up of the ice on the vast
delta-marshes of Manitoba, this
duck, long ago dubbed “Shiela”
by personnel of the delta waterfowl
research station, has returned te
the same little patch of grass te
nest. During this time, she has pro
duced some 60 known eggs and has
returned to a spot within two hun
dred yards of - previous nesting
sites each season despite the fact
that research workers at the sta
tion hava taken her eggs, have
trapped her repeatedly, and have
daubed her wings with red paint
for ease in Identification. Ignoring
these invasions of her privacy, she
has turned up regularly each year
ready to go to work as soon as
spring has pushed the snows end
ice north ef her favorite meadow.
Shiela’s activities, carefully re
corded by Lyle Sowls, biologist on
the delta staff, have contributed
valuable date on the renesting and
homing habits of waterfowl that
may be applied te future manage
ment programs. In the event that
fate and a charge of chilled sixes
should interfere with her plans for
the coming year, the hunter who
brings her to bag still can help
her make one last contribution to
human knowledge of her kind by
returning hef band. No. 47-604004,
to the U.S. fish and wildlife service.
AAA
How 'Bout It? . '
Do deer really trample snakea
to death?
Perhaps a doe, in defense of her
young, may hava done so. How
ever, according to reliable reporta
from game management experts,
every deer pen-held exhibited the
utmost terror of all snakes, regard
less of the sex of the deer viewing
the reptile.
It was found that even a piece
of rope, held in the hand and agi
tated in a manner to resemble a
snake, would prevent e buck deer
from charging, when a club held in
the hand failed of that purpose.
As for the question as to which
of the deer’s senses is the most
acute, a query frequently put to
game management officials, the
answer is the deer’s hearing. Air
movements govern their sense of
smell and their vision is very poor
regarding stationary objects. But,
man, are they quick to hear any
rustle or noise!
AAA
Casting Minnows
When casting the minnow to a
spot where you think a big fish
may be lurking, cast as far out into
deep water as possible and re
trieve slowly, pulling a few inches
at a time. The chances of getting
a strike depend to a large extent
on the life and action given the
minnow. When the strike does
come, let the fish take the bait on
tha first run. After he has paused
and started out on the second run,
a strike usually will insure a fish.
In kitchenettes where serving-
table space is scarce, if you /have
the kind of ironing board that
comes out of the wall, let it come
out just before dinner’s ready to
be served. It’ll give you added
space On which to put serving
dishes and such. If you’re going
to use it regularly, you might
make an oilcloth cover for the
board.
Discarded window shades make
good, durable shelf papers.
A shoe bag that’s not being used
for that purpose can be put to
work in the kitchen. Hang it be
hind the kitchen door as a con
tainer for paper bags, wrapping
paper, string, and the like.
Spattered grease on. the wall
paper behind yoyr stove can be
removed easily if you paint the
paper, whUe it’s new, with a coat
of colorless shellac. To be more
elaborate, you can hang an oil
cloth waU' rug behind the stove.
Or, have the area covered with a,
large piece of plate glass. Attach
it with “corner brackets” or hang
it like a mirror. ^ ^ 3
If your bread box gets rustv in
side, clean it up by rubbing gent;
.ly with emery cloth. To keep
clean use a coat of lard.
When painted kitchen walls get
soiled and dull looking and a -hew
paint job isn’t forthcoming, wash
them with soap and water, rinse
with clear water, and wipe them
dry with a soft cloth. Then you
can restore a new look to the
paint by going over it with the
white, creamy type of furniture
polish.
Before you discard a zinc wash
board, use the piece of zinc in it
to clean your fireplace chimney.
Just throw it on the hot coals,
and let the rising fumes do the
trick. Or, toss a handful of salt on
the fire. 3 • •
Green Pastures
Few Tools Are Needed
To Moke These Pieces
SIMS*.
♦
i*sh
HIN6E1
LIS*
Toy Chest and Play Tal
T HESE TWO gay pieces of
equipment are easy to r
Hand saw, coping saw to
wheels and screw driver,
the tools needed. Pattern 2
directions for both pieces
tual-size stencil designs fc
rating. Price of pattern 25c.
• V
WORKSHOP PATTERN SERVICE
Drawer !•
«*e«fer« Hilla. New Tarfc
■
t
—
■ha -air:
has Used
Cut In
Thar
BUY TODi
a»
Snow on Mt. Etna
To Archbishop of
| Q&e
C HOOSE this pastoral scene for
your next needlepainting!
Every-one loves its quiet peaceful
atmosphere—city or country folks!
Even beginners will enjoy fhia.
quick embroidery. Pattern 7242;
transfer 15%xl9 inches.
Send twenty cents in coins' for
each pattern
Bawtat Cirela Naadlaeraf* DapL
P. O. Bax 874#, CSlaaga 88, IB. ar
. P. O. Bax !•*, Old Chalaaa Station.
Bax 182, Old Chalaaa I
Naw Yark 11. N. Y.
Encloaa SO cant* for pattam.
a a a a a a a a a a • •
•aa8*oasa*«*a«a#o a £• a a a • a
• a a a a a a a a a'ai a a a a a a a a * a a‘a • a a a a a a
Eat Dickinson POPCORN I
9ft JleaWt{ul—\\ Always ftps ■
*»<*«*«r
VCLLOW
Sff
YOUR
GROCER
WHITS
ROME, Italy—All the
falls on Europe’s taUest
peak. Mount Etna, which
active recently, belongs to
man Catholic archbishop of (
This almost unbelievable
dates back to a grant from
.times. And ever since
a considerable revenue
for the Catania archdiocese I
plenty of snow falls ’1'
Mount Etna.
For several thousand feet
from its central crater,
is snow-capped most of the ;
Trenches are dug and
full of snow. Before
in, the white-packed
covered with fir tree
keep off the sun. The i
into natural ice.
That ice is a valuable
all the sweltering summer in i
nia *end a score of little
resort villages along the East
lan coast at the bottom of the
tain.
In the earliest days of the
there was no other refrigeration.
Even now, the Etna snow sella at
prices just as good or better than
those for the artificial ice available
in Catania.
There are no figures on how much
the snow is worth, hut it is pre
sumed to net the church
thousand dollars a year.
When Etna erupted
cently, it melted away soz
snow. But there flre seven
miles of it left
Wise Mothers
For STUFFINESS,
COUGHS of C010S
Wise mothers know how really
effective Vicks VapoRub Is when
you rub It on.
Now, for amazing new relief
when colds cause coughing, up
per bronchial congestion, or that
“stuffed-up” feeling, moderh
mothers use VapoRub this spe
cial way, too —t in steam! It
brings relief almost instantly.
Put 1 or 2 good spoonfuls of
VapoRub in a vaporiser or bowl
of boiling water, as directed in
package. Then
soothing, medicated
Every breath
relieves that “chokey"
For continued relief-
while you sleep
—rub it on, too.
Use H in stetun—Rub it on, fool
‘ 'C' V- ' -